Easy one pan pasta with tomatoes and onions

One pan pasta with tomatoes and onions served in a cast iron braiser with two glasses of red wine on the side.

About this recipe

This one-pan pasta with tomatoes and onions is one of my go-to dinners for busy weeknights. You do not boil the pasta separately. Instead, everything goes into the same pan and cooks together. The starch from the pasta creates a silky, creamy sauce with the tomatoes and onions. It is ready in about 20 minutes with ingredients you probably already have in your pantry.

I make this at least twice a month. It is the kind of recipe where you open the pantry, grab a box of spaghetti, a can of tomato sauce, and an onion, and dinner is done. Simple, satisfying, and surprisingly elegant for how little effort it takes.

Why you’ll love it

Everything cooks in one pan: Pasta, sauce, and all. No boiling, no draining, no extra pots.
Ready in 20 minutes: From start to table. Perfect for school nights or when you do not feel like cooking.
Creamy without any cream: The starch released by the pasta creates a naturally silky sauce.
Pantry-friendly: Pasta, tomato sauce, onion, olive oil, and a few seasonings. That is it.
Vegan and adaptable: Easy to customize with whatever vegetables or herbs you have on hand.

What is one pan pasta?

One-pot pasta is a method in which you cook the pasta directly in the sauce instead of boiling it separately in water. You use less liquid, so the starch released by the pasta stays in the pan, thickening the sauce naturally. Everything comes together at the same time, and you end up with a creamy, flavorful dish and fewer dishes to wash.

Ingredients for one pan pasta laid out: spaghetti, olive oil, tomato sauce, salt, vegan butter and sliced onions.

Ingredient notes

Pasta: Spaghetti, fettuccine, or linguine work best because long pasta holds the sauce well. If using gluten-free pasta, watch it closely so it does not get mushy.
Olive oil and vegan butter: Use a good-quality olive oil since there are so few ingredients. Any vegan butter works here.
Onion: Thinly sliced. Yellow or Vidalia onions get sweet and silky as they cook. White onion works too.
Tomato sauce: Canned or homemade. Not tomato paste (too thick) and not diced tomatoes (too chunky for this recipe).
Red pepper flakes: Just a pinch for subtle heat. Leave them out if you prefer it mild, or add more if you like it spicy.
Water: This is what cooks the pasta. You add just enough so the pasta absorbs it all, and you do not need to drain anything.

Spaghetti cooking in an orange cast iron pan with tomato sauce and onions.

How to make one-pan pasta

Sauté the onion: Heat olive oil and vegan butter in a large, wide pan (a cast iron braiser or 12-inch sauté pan works perfectly). Add the thinly sliced onion and cook until translucent and soft, about 3 to 4 minutes.
Add everything else: Add the water, tomato sauce, salt, red pepper flakes, and pasta to the pan. Make sure the pasta is fully submerged. It is okay if it feels like a lot of liquid.
Cook and stir: Bring to a boil, then reduce to a strong simmer. Use tongs to stir and toss the pasta frequently so it does not stick. Cook until al dente, about 9 to 10 minutes. Do not wait for all the liquid to be absorbed.
Finish and serve: Remove from heat. The sauce will thicken as it sits. Add a tablespoon of butter or a drizzle of good olive oil. Serve immediately with fresh basil, oregano, vegan parmesan or a splash of balsamic vinegar.

Finished one pan pasta with tomatoes and onions in a cast iron braiser, ready to serve.

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Home Cook Tips

Use a large, wide pan. A cast-iron braiser, a 12-inch sauté pan, or a wide, shallow pot all work. The pasta needs to lie flat so it cooks evenly.
Make sure the pasta fits. If using long pasta, check that it lies flat in the pan before you start. The ends should not stick out.
Keep the pasta submerged. Stir frequently with tongs. If the pasta pokes above the liquid, it will not cook evenly.
Do not let all the liquid evaporate. Pull it off the heat while there is still a little sauce in the pan. It thickens quickly as it rests.
Cook the onion low and slow. Do not brown it. You want it translucent and silky, not caramelized.

The best pan for this recipe

You need a large, wide pan with high sides. A cast-iron braiser is my favorite because it distributes heat evenly and has enough room for the pasta to lie flat. A 12-inch stainless steel sauté pan or a wide Dutch oven also works well. Avoid regular skillets with low sides because the liquid will overflow.

Add-ins and variations

Garlic: Add 2 to 3 minced cloves when you sauté the onion.
Cherry tomatoes: Halve a cup of cherry tomatoes and add them to the sauce for bursts of freshness.
Spinach or arugula: Stir in a handful at the end. The heat wilts them perfectly.
Fresh herbs: Basil, oregano, or parsley added at the end make it taste extra fresh.
Olives or capers: For a Mediterranean twist.

What to serve with it

A simple green salad or vegan Caesar salad
Homemade no-knead bread for dipping
Roasted vegetables on the side
A glass of red wine

How to store

Refrigerator: Store leftovers in an airtight container for up to 3 days. The pasta will absorb some sauce as it sits, so add a splash of water when reheating.
Reheat: Warm in a pan over medium heat with a little water or olive oil to loosen the sauce. Microwave works too.

Frequently asked questions

Can I use any type of pasta?

Long pasta, such as spaghetti, fettuccine, and linguine, works best. Short pasta like penne or fusilli also works, but you may need to adjust the amount of water slightly. The key is making sure the pasta stays submerged while cooking.

Can I use gluten-free pasta?

Yes. Gluten-free pasta tends to get mushy faster, so check it a minute or two earlier than the package suggests. Stir more frequently to prevent sticking.

Why is my one-pan pasta sticky?

Usually, because you did not stir enough while cooking. The starch makes the pasta want to clump together, so use tongs to toss it frequently. Also, make sure the pasta is fully submerged in liquid.

Can I add vegetables?

Yes. Spinach, cherry tomatoes, mushrooms, zucchini or bell peppers all work great. Add tender greens at the very end, and heartier vegetables with the pasta so they have time to cook.

What if the sauce is too thick or too thin?

If it is too thick, add a splash of water or pasta cooking liquid. If it is too thin, let it simmer for another minute or two. Remember that the sauce thickens as it cools, so pull it off the heat while it still looks slightly loose.

Is this recipe vegan?

Yes. It uses olive oil and vegan butter instead of dairy butter. Most dry pasta is naturally vegan since it is made from semolina flour and water, but always check the package for eggs if you are unsure.

Can I make this ahead of time?

It is best served fresh because the pasta continues to absorb liquid as it sits. If you do make it ahead, store it in the fridge and reheat in a pan with a splash of water to bring the sauce back to life.

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Sobre una superficie clara hay una sartén llena de lingüines con tomate y cebolla, adornados con albahaca. A su lado hay dos copas de vino tinto. Cerca hay un plato blanco con una servilleta de rayas azules y dos tenedores. En una esquina se ve parcialmente un plato pequeño con hojuelas de chile.

One Pan Pasta with Tomatoes and Onions

Alejandra Graf

This one pan pasta with tomatoes and onions is one of my favorite easy dinners. You do not boil the pasta separately. Everything goes into the same pan and cooks together in about 20 minutes. The starch from the pasta creates a creamy, silky sauce with the tomatoes and caramelized onions. It is the kind of recipe you make when you open the pantry and want dinner on the table fast with minimal dishes to wash. Simple, satisfying and so much better than it has any right to be.

3.50 de 24 votos

Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine Vegan Italian

Servings people

Calories 333 kcal

Equipment

Kitchen thongs
12-inch or larger skillet or cast iron braiser

Ingredients

1 pound linguine spaghetti or angel hair
1 tbsp olive oil
1 tbsp butter or vegan butter
½ onion thinly sliced
1 tbsp salt
1 teaspoon red pepper chili flakes
1½ cups tomato sauce
4 cups water
2 teaspoons Kosher salt

Instructions

In a large skillet or saute pan, melt the olive oil and vegan butter. Add sliced onions and cook until translucent.
To the pan add tomato sauce, red chili pepper flakes, and water. Stir the pasta with kitchen thongs until it is ready about 9 to 10 minutes.
Serve immediately. Garnish with fresh basil.

Video

Notes

Use a large, wide pan so the pasta can lie flat and cook evenly.

Stir frequently with tongs to prevent the pasta from sticking together.

Do not wait for all the liquid to absorb. Pull it off the heat while there is still a little sauce. It thickens as it rests.

Add a splash of water when reheating leftovers to loosen the sauce.

To store leftovers: Place the cooled pasta in airtight containers, and store in the fridge for up to 5 days, in the freezer for three months. Remember to label the container.

Reheating leftovers from the refrigerator:

Microwave: Place the pasta in a microwave-safe dish. Cover it with a lid or wrap, leaving a small gap for steam—microwave on medium power, stirring occasionally, until heated through.

Stovetop: Put the pasta in a pan or skillet. Add a bit of water, vegetable broth, or sauce to avoid drying out. Warm on low to medium, stirring occasionally, until heated.

Reheating leftovers from the freezer:

Thawing: Ideally, thaw frozen pasta in the refrigerator overnight. If you’re in a hurry, you can use the microwave’s defrost setting or defrost in cold water, ensuring the pasta is in a watertight bag.

Reheating: After thawing, reheat the pasta using the microwave or stovetop methods. If reheating from frozen, use low heat settings.

Nutrition

Serving: 1servingCalories: 333kcalCarbohydrates: 61gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 2256mgPotassium: 368mgFiber: 4gSugar: 5gVitamin A: 362IUVitamin C: 6mgCalcium: 33mgIron: 2mg

Keyword easy pasta recipe, magic pasta dish, one pan pasta, pasta with tomato sauce

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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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